Try this delicious cake recipe:
For the dough, fill the flour in a large enough bowl, press a hollow in the center, there put the yeast form dissolved in the lukewarm milk. Stir with a little sugar and flour from the edge to a paste. Let this dampfl rise for 30 minutes with the lid closed. Add the remaining ingredients and knead with the dough hook of the food processor to a smooth dough. Cover and let rise for 60 minutes.
In the meantime, for the filling, soak the raisins in the brandy. Blanch the nuts and almond kernels with boiling water and rinse them, flick off the almond skin and grate the walnuts between two towels. Chop both types of nuts in a hand mixer, not too finely, adding citranate and candied orange peel. In a wide bowl, add the pine nuts, the grated lemon and orange peel, the breadcrumbs toasted in butter and the egg yolks. Finally, stir in the stiffly beaten snow.
Roll out the dough to a thickness of 2 cm. Spread the filling on top, but leave a margin all around. Roll up the dough from the wide side. Finally, twist this roll together like a snail and place it in a greased, floured tart springform pan. Brush the surface with the beaten egg.
Bake the gubana at 190 °C in a heated oven for about 45 min. The gubana can be served both warm and cooled.
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